Danish Butter Shortbread (Finsk Brød)
AuthorNok UnphonCategoryDanish, DessertMix flour and sugar in a bowl.
Cut butter into small pieces and crumble it into the flour mixture.
Quickly mix the dough with beaten egg. Add water if the dough is too dry.
Knead the dough into finger-thick rods.
Flatten and cut the long rod-shape dough to fit in the size of baking tray.
Place the dough on a baking tray covered with a baking paper.
Brush the dough with beaten egg. Sprinkle with coarse sugar, crashed almond and vanilla sugar.
Rest the dough in the refrigerator for at least 1 hour.
Bake on the second rack in the preheated oven at 175 degree Celsius for 12 min. until the cookies turn light brown.
Remove the cookies from the oven. While the cookies are still hot, cut them into pieces (each 5 cm. approximately).
Transfer to a wire cooking rack to finish the cooling.
Keep the cookies in a tin box and store in a dry place.
Ingredients
Directions
Mix flour and sugar in a bowl.
Cut butter into small pieces and crumble it into the flour mixture.
Quickly mix the dough with beaten egg. Add water if the dough is too dry.
Knead the dough into finger-thick rods.
Flatten and cut the long rod-shape dough to fit in the size of baking tray.
Place the dough on a baking tray covered with a baking paper.
Brush the dough with beaten egg. Sprinkle with coarse sugar, crashed almond and vanilla sugar.
Rest the dough in the refrigerator for at least 1 hour.
Bake on the second rack in the preheated oven at 175 degree Celsius for 12 min. until the cookies turn light brown.
Remove the cookies from the oven. While the cookies are still hot, cut them into pieces (each 5 cm. approximately).
Transfer to a wire cooking rack to finish the cooling.
Keep the cookies in a tin box and store in a dry place.